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Tuesday, January 13, 2015

Chettinad Mushroom Masala

Chettinad cuisine is our family favorite as they are spicy
and delish. M likes anything spicy especially this winter makes him demand for
spicy food that will make his taste buds go crazy. This is one such dish that
can be made that way but that shouldn’t hold you from trying this recipe as the
spice levels can be adjusted and can be made according to your taste. This was
one of the dishes that I used to make to sneak in mushrooms into M’s diet. But
nowadays he demands for frequent appearance of this dish for dinner.yay!

Ingredients:

Mushrooms-300gms, cleaned and quartered

Onion-2, finely chopped

Tomatoes-2, finely chopped

Green chilies-3, split

Curry leaves-2-3 sprigs/handful

Ginger & Garlic paste-1 tsp

Turmeric powder-1/4 tsp

Coriander leaves- 2 tbsp, finely chopped

Mustard seeds-1 tsp

Bay leaf-1

Oil-2 tbsp

Salt-as needed

To Roast and Grind:

Coriander seeds- 2 tbsp

Channa dal/Bengal gram-1 tbsp

Red chilies-3

Black Peppercorn-1/2 tsp

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Cloves-2

Cinnamon/cassia bark-1 inch piece

Stone flower/kalpaasi-1 tbsp

Star Anise-1/2 (use ½ the star)

Poppy seeds-1 tbsp

Heat a tsp of oil in a pan, add the chilies and roast till
they turn slightly golden brown then remove them to a plate. Then add other
ingredients one by one and roast until they pop, finally add the poppy seeds
and roast for them for 10 seconds. Then switch off the flame and allow them to
cool. Then add all ingredients to a blender and grind them to a fine/slightly
coarse powder.

How It Happened:

1. Heat oil in a kadai, add mustard seeds and curry leaves
and when they pop, add onions and green chilies and cook until transparent.

2. Add the ginger & garlic paste and cook until the raw
smell goes off in medium flame.

3. Add in chopped tomatoes, mix well and cook covered for 3
minutes/ until the tomatoes are completely mushy.

4. Add turmeric powder and salt and mix well.

5. Add the chopped mushrooms and mix well and cook covered
in simmer for 15 minutes.

6. By now the mushrooms would have leached out their water
and would have reduced in quantity. Now increase the flame and cook until all
water is evaporated. Keep stirring else they will get burnt.